Oven roasted Garlic Smashed Potatoes take baby potatoes and turn them into a delicious crispy, garlicky side dish.
These Garlic Smashed Potatoes are bathed in olive oil, minced garlic and parmesan cheese.
Boil, smash, season, and bake.
That’s all it takes to create these crispy oven-roasted potatoes.
Boiling the baby potatoes beforehand makes them soft and fluffy on the inside.
They’re then smashed down with the bottom of a glass.
Brushed with a quick olive oil and garlic-infused glaze.
Then finish with a sprinkling of grated parmesan cheese.
Then roasted until golden and crispy, like my Roasted Mini Hasselback Potatoes.
For more potatoes baked in the air fryer, my Sweet Potato Hasselbacks are a Thanksgiving favorite.
Served with fresh sliced green onions and sour cream.
These crispy potatoes are a great side dish to your main course.
Why You Will Love This Recipe
- Easy potato side dish.
- Under 10 ingredients.
- Infused with fresh garlic.
- Crispy on the outside, fluffy on the inside.
What Kind of Potatoes Work Best?
Use baby potatoes as they boil faster and their smaller size allows them to quickly crisp up in the oven.
Why Are They Boiled Beforehand?
Boiling potatoes beforehand cook them through first so the insides are soft and fluffy.
Then when they’re roasted, the outer layers get crispy faster without remaining tough.
While the inside of each potato remains soft.
How Do You Make Roast Potatoes Really Crispy?
Boiling the potatoes before roasting, olive oil and high heat all contribute to really crispy roast potatoes.
- Boiling Potatoes: Ensures they’re fully cooked, creating a soft inside so the outer layer can get extra crispy. This process also breaks down starches, which leads to really crispy potatoes.
- Olive Oil: Olive oil aids in even heat distribution, allowing the potato’s surface to dehydrate quickly in the oven, resulting in a crispy crust. Essentially, the oil “fries” the potatoes in the oven.
- High Heat: A high oven temperature ensures quick and even crisping of the potatoes.
What Temperature Should You Roast Potatoes?
A high oven temperature of 425ºF (220°C) is best to get extra crispy roast potatoes.
Ingredient Notes & Substitutions
A comprehensive recipe card featuring all the ingredients can be found at the end of this post.
- Baby Potatoes: I recommend baby Dutch yellow baby potatoes.
- Olive Oil: Creates the best crispy exterior. Can be substituted with another vegetable oil of your choosing.
- Fresh Garlic: Can be substituted with garlic powder, 1 teaspoon of garlic powder in place of the 3 garlic cloves.
- Salt & Pepper: To season.
- Fresh Green Onion: Also known as spring onion in Australia. Substitute with fresh sliced chives or sliced leek.
- Shredded Parmesan Cheese: Use a block or wedge of parmesan and grate it yourself or use shredded or already grated parmesan cheese.
- Sour Cream: To serve. Substitute with plain Greek yogurt or a dairy-free sour cream or yogurt of your choice.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Preheat oven to 220ºC (425ºF) and grease a large baking sheet with butter or oil. I used a 9-inch x 13-inch (22cm x 33cm).
Step two: Use a fork to puncture each potato a few times, creating air holes throughout.
Step three: Fill a large pot halfway with water and bring to a boil. Once boiling, add salt.
Step four: Add potatoes to boiling water, cover until it boils again, then cook the lid off for 15 minutes or until potatoes can be easily pierced with a fork. Meanwhile, prepare the garlic oil glaze.
Step five: In a small mixing bowl, combine oil, minced garlic, salt, and pepper. Mix until well combined. Set aside.
Step six: Once the potatoes are done boiling, remove them from the heat and drain off the water using a colander.
Transfer the drained potatoes to the greased baking sheet.
Step seven: Use the bottom of a glass to press down on each potato, smashing them. A fork can also be used for this step.
Optional: Allow the potatoes to cool for 5 minutes. This helps them dry out slightly, helping them crisp up during baking.
Step eight: Evenly drizzle the garlic oil glaze over the smashed potatoes. Use a pastry brush for more even distribution, if necessary.
Step nine: Sprinkle parmesan cheese over the potatoes.
Step ten: Bake for 35-40 minutes or until golden and crisp.
Step eleven: Garnish with sliced green onions and serve with sour cream. Enjoy!
- Salt Boiling Water: A dash of salt in the boiling water can infuse the potatoes with flavor from the get-go.
- Fork-Tender Test: Potatoes are finished boiling when easily pierced with a fork or knife. Some of the potato skins may also start to peel away.
- Let Smashed Potatoes Cool Slightly: Allow them to sit briefly on the baking sheet after smashing. This brief cooling period allows the surface moisture to evaporate, making way for an even crispier result once they hit the high heat of the oven.
- Use a Pastry Brush: To easily distribute the oil glaze over the smashed potatoes before roasting for consistent crisping.
What to Serve Garlic Smashed Potatoes With?
- Meat Main: Grilled steak or roast chicken. These classics allow the smashed potatoes to shine.
- Fish Main: Grilled fish keeps the meal light yet satisfying.
- Bread Pairing: Serve with a side of Garlic Herb Flat Bread.
- Breakfast: Poached eggs. Smashed potatoes for breakfast, anyone?
- Dips: Aioli or Tzatziki. A tangy dip can add an extra layer of flavor.
- Beverage: Coconut Lemonade.
Store: Leftover cooked potatoes in an airtight container in the fridge for 3-4 days. Keep a watchful eye during reheating to avoid over-crisping.
How to Reheat in an Air Fryer
Set the temperature to 400ºF (200ºC) and cook for 10-15 minutes or until thoroughly heated.
How to Reheat in the Oven
Preheat the oven to 400ºF (200ºC) and bake for 10-15 minutes or until adequately warmed.
How to Reheat in the Microwave
Position the potatoes on a microwave-safe dish and heat in 30-second intervals until uniformly warm. Monitor closely to prevent overcooking.
How To Prepare Smashed Potatoes Ahead of Time?
- Boiling & Smashing: The potatoes can be boiled and pre-smashed up to a day ahead of time. Don’t add the garlic and oil glaze. Can keep them on the baking sheet.
- Storage: Keep them covered with plastic wrap and in the refrigerator until you are ready to proceed with roasting. Pour over the garlic and oil glaze just before roasting.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Crispy Garlic Smashed Potatoes
- 1/2 tsp salt
- 15 (900g/2 pounds/32 oz) baby Yellow Dutch Potatoes
Garlic Oil Glaze
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, peeled and minced
- Salt & pepper, to season
- 1/2 cup shredded parmesan cheese
- 2 stalks fresh green/spring onion, thinly sliced
- Sour cream, to serve
- Preheat oven to 220ºC (425ºF) and grease a large baking sheet with butter or oil. I used a 9-inch x 13-inch (22cm x 33cm).
- Use a fork to puncture each potato a few times, creating air holes throughout.
- Fill a large pot halfway with water and bring to a boil. Once boiling, add salt.
- Add the potatoes to the boiling water, cover with a lid, and return to a boil. Once boiling again, remove the lid and continue to cook for 15-20 minutes or until potatoes can be easily pierced with a fork. Prepare the garlic oil glaze while the potatoes are boiling.
Garlic Oil Glaze
- In a small mixing bowl, combine oil, minced garlic, salt, and pepper. Mix until well combined. Set aside.
Assemble & Bake
- Once the potatoes are done boiling, remove them from heat and drain off the water using a colander.
- Transfer the drained potatoes to the greased baking sheet.
- Use the bottom of a glass to press down on each potato, smashing them. A fork can also be used for this step.
- Optional: Allow the potatoes to cool for 5 minutes. This helps them dry out slightly, helping them crisp up during baking.
- Evenly drizzle the garlic oil glaze over the smashed potatoes. Use a pastry brush for more even distribution, if necessary.
- Sprinkle parmesan cheese over the potatoes.
- Bake for 35-40 minutes, or until golden and crisp.
- Garnish with sliced green onions and serve with sour cream. Enjoy!
- Dairy Free: You can make this with dairy-free shredded parmesan cheese instead of regular parmesan!
- Storage: Keep leftover cooked potatoes in an airtight container in the refrigerator for 3-4 days.
- Reheating in Air Fryer: Preheat the air fryer to 400ºF (200ºC) and cook for 10-15 minutes, or until heated through.
- Reheating in Oven: Preheat oven to 400ºF (200ºC) and bake for 10-15 minutes, or until heated through.
- Reheating in Microwave: Place the potatoes on a microwave-safe plate or bowl. Heat in 30-second increments until thoroughly warmed.